Champagne Baron Albert ‘l’Universelle’ Brut 75cl

Tasting Notes:

• Colour: The ‘L’Universelle’ Brut Champagne has a beautiful, pale golden colour with fine, persistent bubbles. The small, delicate bubbles are a sign of quality, which is often the result of secondary fermentation in the bottle.
• Nose: The aromatic profile is elegant and expressive, with fresh citrus notes such as lemon zest and grapefruit. There are also hints of green apple, white flowers (such as honeysuckle), and a light brioche or yeasty character, which comes from the ageing process on the lees (dead yeast cells). A delicate minerality and toasty nuance may also be detected, adding depth and complexity to the bouquet.
• Palate: On the palate, the ‘L’Universelle’ Brut is fresh and lively, with a well-balanced structure. Expect vibrant citrus fruit flavours such as lime and lemon, along with a touch of green apple and pear. The wine’s acidity gives it a crisp, clean mouthfeel, while the Pinot Noir and Pinot Meunier contribute a roundness and fruit-forward character. There’s a nice yeasty complexity that adds a touch of brioche or almond, which balances the fruitiness.
• Finish: The finish is crisp, with a pleasant minerality and a clean, dry finish, which makes this Champagne very refreshing. The aftertaste lingers with subtle fruit notes and a soft, slightly toasty character.

Winemaking:

• Grapes: The wine is typically made from a blend of the three classic Champagne grape varieties: Pinot Noir, Pinot Meunier, and Chardonnay. The Pinot Noir and Pinot Meunier grapes contribute richness and fruitiness, while Chardonnay adds freshness, elegance, and acidity.
• Fermentation: After the primary fermentation, the wine undergoes secondary fermentation in the bottle (the traditional method for making Champagne). This is where the wine gets its bubbles. The Champagne is aged on its lees (the dead yeast cells left over from fermentation) for an extended period, which contributes complexity and the characteristic yeasty or brioche flavours that many people associate with quality Champagne.
• Dosage: As a Brut Champagne, the dosage (the amount of sugar added after fermentation) is kept low, resulting in a dry style. The low dosage allows the fruit flavours to shine through while maintaining the refreshing, crisp nature of the wine.

Food Pairing:

Champagne, especially a Brut like the ‘L’Universelle’, is incredibly versatile when it comes to food pairing. Here are some excellent matches:

• Appetizers & Finger Foods: Champagne is always a great match with light appetizers. Think smoked salmon, bruschetta, shrimp cocktails, or goat cheese on toast. It’s also fantastic with charcuterie, such as prosciutto or salami.
• Seafood: Oysters, lobster, seared scallops, and grilled prawns are all classic pairings. The wine’s crisp acidity complements the salinity and sweetness of seafood.
• Poultry & Light Meats: Lightly roasted or grilled chicken or turkey works well with this Champagne. It would also pair beautifully with quiche or chicken salad.
• Cheese: Champagne pairs wonderfully with a variety of cheeses, particularly brie, camembert, goat cheese, and gruyère. The slight creaminess of the cheese balances the Champagne’s acidity.
• Fried Foods: Tempura, fried chicken, or even popcorn can be surprisingly delightful with Champagne. The crispiness of the fried food complements the bubbles and acidity of the wine.
• Sushi: A light sushi platter, including tuna or salmon nigiri, as well as California rolls, would also be a great pairing, as the wine’s acidity and light fruitiness work well with raw fish.